Thursday, July 22, 2010

Green Bean Salad with Fresh Tomato Vinaigrette and Feta

Here's a quick post of a salad I made tonight as part of the pot luck for small group. The recipe is inspired from (again--I dearly love this book) "The Best of Cooking Light" and is about as seasonal as you can get at the moment. The beans came from our dear little Berry Patch Farm, which is why there are also yellow wax beans in the salad (they look so pretty, but are definitely not a necessity). They actually sell purple beans there too! Have you ever seen those before? They're a deep eggplant color when raw but turn green after cooked. I very much love fresh green beans, feta and basil, so I can tuck away quite a bit of this stuff. Good news is, it's healthy, right?

Directions:Steam green beans until crisp-tender (only a couple of minutes, you just want to take the raw taste off of them). Rinse or immerse in cold water to stop them from cooking (the term for this is to blanch). Place beans in serving bowl.

3 comments:

Yum! I brought some green beans down to Chicago from dad's garden on my drive today, and tomorrow there's a potluck block party on our street that this recipe would work perfectly for! Thanks, Laurie. Love, Elise

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To me, an open fridge equals a warm and welcoming home. Here I'll be sharing thoughts on hospitality and making great (and mostly healthy!) home cooking affordable and accessible to everyone, whether you're serving two or twenty!

About Me

I'm Lauren, a wife, mom and Christ-follower living with a houseful of hungry boys (especially if you count the two cats curling around my legs hoping for handouts). I'm all about making great cooking affordable and accessible as well as encouraging simple acts of hospitality.